RU2525070C1 - Method for production of preserves "soya meat salad with rampson" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, fresh rampson cutting and freezing, soya texturate cooking till the mass quadruplication, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with acetic acid and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to a technology for the production of canned snacks.

A known method for the production of canned food "Salad of soy meat with wild garlic", which includes preparing the recipe components, cooking, cleaning and cutting chicken eggs, cutting and freezing fresh wild garlic, boiling up to four times the mass of soy texture, mixing these components with acetic acid, sodium chloride and calcium acetate, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2364248 C1, 2009).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method for the production of canned food "Salad of soy meat with wild garlic", which involves preparing the recipe components, cooking, cleaning and cutting chicken eggs, cutting and freezing fresh wild garlic, cooking to four times the mass of soy texture, mixing these components with acetic acid and salt, packaging the resulting mixture and mayonnaise, sealing and sterilization, according to the invention, the composition of the mixture additionally uses ground meal of pumpkin seeds, which previously poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

chicken eggs 412.5 soybean texturate 44.6 fresh wild leek 196.4 pumpkin seed meal eighteen mayonnaise 130 acetic acid, calculated on 80% concentration 0.6 salt 12 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared chicken eggs are boiled, peeled and chopped.

Prepared fresh wild garlic is cut and frozen.

Prepared soybean texturate is boiled up to four times the mass increase.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds - Krasnodar: InEP, 2008, p. 38-45 ), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in a prescription ratio are mixed with acetic acid and salt.

The resulting mixture and mayonnaise are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials.

When using acetic acid with a concentration that does not coincide with the prescription, its consumption is recalculated to the equivalent acid content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M .: APPP Konservplodozyach, 1990, p.124).

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result of tin can No. 5, containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food "Salad of soy meat with wild garlic", which includes preparing the recipe components, cooking, cleaning and cutting chicken eggs, cutting and freezing fresh wild garlic, cooking to four times the mass of soy texture, mixing the listed components with acetic acid and salt, packing the resulting mixtures and mayonnaise, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre-filled with drinking water and kept for I swell, and the components used in the following ratio of expenses, parts by weight .:
chicken eggs 412.5 soybean texturate 44.6 fresh wild leek 196.4 pumpkin seed meal eighteen mayonnaise 130 acetic acid, calculated on 80% concentration 0.6 salt 12 water before the release of the target product 1000.